Name: Lemon Buttermilk Cake Recipe
Prep time: 5 min
Cook time: 25 min
Yield: 15
Ingredients: For Cake:; 2½ cup cake flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; ¾ cup buttermilk; 3 tbsp zest; ¼ cup lemon juice; 1 tsp vanilla; 1¾ cup sugar; 1½ butter sticks; 3 large eggs; 1 egg yolk; For Glaze:; 3 cups powdered sugar; 3 tbsp lemon juice; 2 tbsp milk

How To Make Lemon Buttermilk Cake

Infused with lemon zest and topped with lemon glaze, this tender and moist buttermilk cake is definitely a treat for true citrus lovers.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

For Cake:

2½cupcake flour
1tspbaking powder
1tspbaking soda
½tspsalt
¾cupbuttermilk,room temperature
3tbspzest,grated
¼cuplemon juice,(3 lemons)
1tspvanilla
1¾cupsugar
1½butter sticks,softened
3large eggs
1egg yolk,room temperature

For Glaze:

3cupspowdered sugar
3tbsplemon juice
2tbspmilk

Equipments

Instructions

In a medium bowl, combine flour, baking powder, baking soda and salt, set aside.
In a liquid measuring cup, combine buttermilk, lemon juice and vanilla, set aside.
With a stand mixer, beat sugar and lemon zest until smooth. Transfer ¼ cup sugar mixture to small bowl, cover and set aside.
Add butter to remaining sugar in mixer and beat until light and fluffy. Beat in eggs and egg yolk one at a time. On low speed, add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Beat until smooth.
Pour batter into a greased and floured 10×15-inch pan and smooth the top with a spatula. Bake at 325 degrees F, for 25-35 minutes, or until golden brown. Transfer to wire rack and let cool 10 minutes.
For the glaze, whisk powdered sugar, lemon juice and milk until smooth. Gently spread over warm cake and sprinkle reserved sugar mixture evenly over the top. Serve warm or cool for at least 2 hours.